Cajun Cheesy vegetables
Prep: 10-15 minutes Bake: 10 minutes
I’ve been making a mac and cheese with lots of veggies and cajun spice and lately have been wanting to go more low carb. That’s where this comes in. I just stopped adding the macaroni pasta. The result was fast and delicious! I very much enjoy this dish and it’s under thirty minutes to prepare. This makes 1-2 servings depending on the person.
Ingredients
1 leek
1/4 lbs ground beef
Chopped onion to taste
Chopped red and green bell pepper to taste
Handful Halved grape/cherry tomatos
2 tbls heavy cream
2 tbls butter
1/2 cup ish shredded gouda
1/4 cup ish shredded quesadilla cheese
Half a container of spinach
1 tbls cajun spice (or spice differently if desired!)
Prep
Preheat oven to 400f (204 C)
In one pan on medium heat, cook ground beef and break up into small chunks
Set aside when cooked through
In second pan medium low heat, add butter to melt
Add spinach and cook until welted into second pan
Add all veggies and season as desired. I used cajun spices.
Mix and heat the veggies
Add heavy cream and allow to simmer without boiling as pan isn’t that hot
Add cheese and stir to melt
Add ground beef and mix well
Pour into an oven safe pan like my pasta dish
Bake for about 10-12 minutes until cheese is browning and bubbling
Afterthoughts
I really love this dish. I love it with and without the macaroni in it. Without it, my carb amount was about half. Maybe even less than half depending on how generous I am with pouring macaroni into boiling water. The cajun spice is a great spice mix that I use for many of my dishes for my every day meals and gouda and quesadilla cheese play so nicely together for a smooth cheesy taste. I can recommend this easily to help eat some veggies.
